Frozen cranberry soufflé with spun sugar cranberry wreath from The Best of Gourmet 1993 by Gourmet Magazine Editors

  • cranberries
  • heavy cream
  • Show all ingredients...

  • EYB Comments

    Soufflés can be made 3 days ahead and kept frozen. Wreath can be made 2 hours ahead and kept in cool, dry place.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Walnut spice cake with lemon glaze

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Soufflés can be made 3 days ahead and kept frozen. Wreath can be made 2 hours ahead and kept in cool, dry place.

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